How To Make Gravy For Moist, Fall Off The Bone Baked Turkey

I guess you’re wondering how the turkey looked after it was finished baking and had been removed from the oven. Well, it was gorgeous and quite delicious, but you can experience the same delight by baking the turkey using my recipe (Part I) . Don’t be intimidated, because baking a moist turkey isn’t as hard as you might believe it to be.

Let me show you how the turkey looks when it is cooked and how to make gravy, so that you can feel inspired to try it for yourself.

Moist, Fall Off The Bone Baked TurkeyAND GravyPart II

After making you wait until today to see the outcome of cooking the turkey,I assure you that it was worth the wait.I’ve never had a dry or flavorless turkey.So I opened the lid of the roaster and this is what I saw…The skin had practically baked away.It is super thin and very tender.Some parts of the turkey have actually fallen offbecause the meat was so tender,it couldn’t stay stuck to the bone.

By gently pulling the leg a little bit,the skin rips and the leg falls to the side.

Let’s taste it.Oh that was yummy.

Do you want to try it too?Here, take a bit of this juicy piece of turkey.Delicious, isn’t it?

The turkey pulls away from all the bones with very little effort.

Actually, it is so easy to remove the bones after the turkey comes out of the oven.They literally fall out of the meat.It is just sooooooooooooooooo easy to have a moist turkey.

The broth is very rich.I leave the small bits of turkey in the broth along with some of the onion.It will make fantastic gravy.

There are two widely used thickening agents when making gravy.You can either use flour or corn starch.There’s pros and cons of both,so I suggest you try them both to determine which you prefer.This time, I used flour.The great thing about making gravy is that you do not have to be extremely precisewith all the measurements.After removing the bones and the turkey meat,but the roaster on the stove top and turn the burner on medium-high.Put about 1/2 cup of flour in a glass or jar.Add enough water to make a thick liquid.Stir, shake or whisk the mixture until there are no lumps.While constantly stirring the broth,add the flour/water mixture slowly.This will change the broth to and opaque liquid.Now add the garlic,parsley,salt and pepper.Keep stirring until it becomes the thickness that you desire.At any time you can add more of a flour/water mixturein order to obtain the consistency of thick gravy.Taste it to make sure you don’t need to add any other spiceslike another bay leaf or a dash of thyme..

Pour the gravy over your serving of turkey.

This turkey is absolutely divine.

I’m serious.

Taste it and try hard not to lick the plate if anyone is watching.If you are alone….Go ahead and lick the plate.

There are two widely used thickening agents when making gravy. You can either use flour or corn starch. There’s pros and cons of both, so I suggest you try them both to determine which you prefer.

This time, I used flour. The great thing about making gravy is that you do not have to be extremely precise with all the measurements.

Combine flour in a glass or jar. Add enough water to make a thick liquid. Stir, shake or whisk the mixture until there are no lumps. While constantly stirring the broth, add the flour/water mixture slowly.This will change the broth to and opaque liquid. Now add the garlic, parsley, salt and pepper. Keep stirring until it becomes the thickness that you desire. At any time you can add more of a flour/water mixture in order to obtain the consistency of thick gravy. Taste it to make sure you don’t need to add any other spices like another bay leaf or a dash of thyme.

Reader Interactions

Comments

I make my gravy exactly like you did. It does come out so good. You really should put all these great recipes together for a cookbook or something so they are easy for your readers to locate. I hope you are feeling better.

We celebrated Thanksgiving early and I used this recipe. I was nervous and a bit skeptical because the recipe didn’t call for olive oil, butter or even basting the bird. Let me tell you I will NEVER cook a turkey any other way again! It was the BEST! I reheated some leftover breast meat this morning, the day after, and it was still moist and tender. THIS RECIPE IS A KEEPER!

I have used your turkey recipe at Thanksgiving for 3 or 4 years now and everybody loves it! The turkey falls off the bones (hardly any carving necessary) and I love the light, lemony taste that the gravy has when you use the drippings! And all of this with no brining (aka extra work)! My brother always scoffs at me for not brining and then every year is surprised at how amazing this turkey turns out. Thanks so much!